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“I wanted something a bit lighter today, so I diceided to make this tea again. The first infusion used ~170 degree water, and steeped for 30 seconds. It was surprisingly sweet, but not quite as much...”
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“Ok, I had this at a tea bar yesterday and I think they may have made this wrong…it was very light in color, as if it was a white tea I was drinking and the flavor was very watered down. I could...”
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“I have teabags of this that I really enjoy traveling with because the tin was full of individually wrapped bags. The flavor is super mild, sweet, and floral. I steeped this for 2 minutes for the...”
Read full tasting note

From Art of Tea

Our Orchid Oolong tea leaves are grown in the hilltops of Nantou Taiwan amongst often covered in clouds and midst and surrounded by fresh streams and the cool crisp air of the high mountains. The leaves are hand picked then basket tossed to create a semi-oxidized leaf. Once the cells in the leaves are broken they are left to softened in the sun for two hours, then rolled for 20 minutes. This bruises the leaves and brings the juice to the surface. The juice oxidizes when it makes contact with the mountain air, a process known as oxidization. The whole process lasts three hours, after which the leaves are quickly heated to stop the oxidization. After oxidization the leaves are rolled into kernels that wait to unfold when brewed in your pot. The special grade oolong leaves are 25-40% oxidized. It has a natural lilac flavor unique to its own and can be brewed multiple times. Each time unlocking a unique flavor. The taste is full and smooth, with a fresh orchid finish. Oolong has a tradition of being used for general weight control.

Art of Tea is a tea importer and wholesaler based in Los Angeles, California. We hand blend and custom craft the world’s finest organic teas and botanicals. Our teas are carefully selected directly from growers, each one offering a unique story.

16 Tasting Notes

I wanted something a bit lighter today, so I diceided to make this tea again. The first infusion used ~170 degree water, and steeped for 30 seconds. It was surprisingly sweet, but not quite as much as the orchid Oolong that Verdant offered last year. That’s the real problem with this tea: I’ve had a different version of the tea which tasted better, and I’m alway comparing the two and this tea just falls a bit short. Anyway, it’s still a lovely tea, with pleasant flowery notes an a nice lingering aftertaste, and it matches well iwth the beautiful warm weather today.

Preparation

Ok, I had this at a tea bar yesterday and I think they may have made this wrong…it was very light in color, as if it was a white tea I was drinking and the flavor was very watered down. I could barely taste any oolong at all and no floral notes, just a vague sweet note. So I have come to the conclusion that they used too much water or not enough tea, either way I am pretty sure this was watered down and not how this should taste, so I wont rate it until I try it again.

I have teabags of this that I really enjoy traveling with because the tin was full of individually wrapped bags. The flavor is super mild, sweet, and floral. I steeped this for 2 minutes for the first 3 infusions, and 3 minutes for the next 2, 4 minutes for the third. Definitely a soft flavor, but very tasty.

Preparation

This brews up to be a much lighter color than you would expect. The first time I brewed it, it was for 5 minutes and I double checked the tea timer after I saw the color. It’s a delicate, floral cup, and like the other reviewer said, it’s more like a white tea. I’ve debated brewing it for longer, but I do like the lightness of it.

Preparation

The leaves have a grassy green smell in the tin, with a sweet floral note and just a hint of a sharp spicy note.

Gaiwan, 195F. Rinse, 15 seconds +5 for each subsequent steep.

The tea has a very pale yellow liquor. It smells fresh, with a single floral note. The description says lilac, and while I ‘m not sure I have a mental map of lilac’s aroma, I have no reason to think this isn’t that. In the first steep, there’s a light, milk note.

Later steeps continue to have the lilac note, but starting with the second steep through several more, the milky note becomes buttery. By the third steep, the leaves have greatly expanded and leave a sugary, nectar/floral scent in the cup when the tea is gone.

Something about this tea made me want to keep steeping it beyond my typical four steeps for note-writing purposes. I took this through an additional three steeps with breakfast.

That’s a really good sign, and my rating reflects it.

Flavors: Butter, Floral, Grass, Milk, Nectar, Spicy, Sweet

Preparation

Oh my goodness, this has to be one of the strongest floral teas I’ve ever had-at least smell wise. The dry leaf smell was super strong. When I steeped it the strong aroma went away a bit.And when I began to drink the tea, the strong floral notes came back.
The buttery flavor actually threw me off in this one. It smelled so strong that I didn’t think it would be buttery at all, because usually I can smell it before.
But the buttery flavor wasn’t overwhelming. It gave it more depth.
I really love this tea! Definitely one I’d buy again, but only in a really good sale because it’s kinda a lot of money. And the smallest oz you can get of this one, other than the sample tin is a 4oz bag. So that’s kinda annoying.
Well, definitely a good tea to remember for next year’s Black Friday sale! :P